Lemon Butter Rice

Lemon Butter Rice

Serves: Yield: 2 1/2 Cups

https://jamiecooksitup.net/2014/06/lemon-butter-rice/

This rice is delicious, easy to make and goes great with Adam's Salmon!

Ingredients

4 T butter

1 1/4 C rice (long grain or Jasmine Rice works best)

3 C water

4 tsp bullion granules

2 Tb lemon juice (bottled is best)

3/4 tsp salt

Instructions

1. Heat a large, deep skillet over medium high heat.

2. Add 4 tablespoons of butter and let it melt down.

3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe.

4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden.

5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet.

6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long.

7. Add 3/4 teaspoon salt and give it a nice stir.

8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes.

9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Perfect Brown Rice

We found these instructions for cooking brown rice here and now it turns out great every time.  

(adapted from Saveur)

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.  Meanwhile, bring water to a boil in a large pot over high heat.  When water boils, add the rice, stir it once.  Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.  After 30 minutes, pour the rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.  Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

notes: *the original Saveur recipe instructs you to use 12 cups of water for one cup of rice. This seemed wasteful to me and after trying a few times, I decided that four cups of water for each cup of rice works perfectly fine. You can cook as much rice as you want, just try to stick to that general ratio.

Mexican Rice

From the kitchen of:  yourhomebasedmom.com
We definitely need to double this for our family!  We love it!

2 T olive oil or vegetable oil

1 cup long grain rice

2 cups chicken broth

1 small can tomato juice

salt and pepper

Heat oil in a skillet.  Add the rice.  Stir frequently and slightly brown the rice over medium heat.  Add the chicken broth and tomato juice.  Add some salt and pepper, stir thoroughly.  Reduce heat to simmer and cover tightly with a lid.  Simmer/cook for about 20 minutes, until the liquid has been absorbed.  Remove from heat and let sit with lid on for 10-15 minutes.

Rice Pilaf

We serve this with our Chicken Cordon Bleu recipe on Valentine's Day.

1/4 cup margarine
1 cup celery, chopped
1/2 cup carrots, grated
1 cup raw rice
3/4 cup onion, chopped
1/2 cup broccoli, chopped

Cook until golden brown, then add:
1 envelope Lipton Chicken Noodle soup
2 3/4 cups cold water
1 dash sage and poultry seasoning

Cover and simmer for 20 minutes on top of stove.